My loves, loves, loves this quick and easy recipe! They will eat an entire head of kale and fight over who gets the last of the kale chips. This is including my husband who is from the Midwest and is a pretty boring eater 🙂
These are delicious and can even compete with potato chips, but are way more healthy to have on a regular basis.
The real trick to having these turn our great is to use a minimal amount of olive oil and make sure that the oil works into every part of the kale leaf to ensure a crisp even baking.
- 1 medium bunch of kale
- 2 tsp olive oil
- 1/4 tsp freshly ground sea salt
- Preheat your oven to 300 degrees Fahrenheit.
- Wash kale and dry thoroughly, if anything is wet it will make the chips soggy.
- Remove leaves from stems and tear into large bit size pieces, try to be uniform all the pieces cook evenly.
- Place Kale in a bowl and pour in oil and thoroughly turn kale over and coat it. Making sure all the kale has oil on it, then sprinkle the 1/4 tsp of sea salt over the kale and mix again. If you need more oil add a few drops at a time, too much oil will make the kale soggy.
- Arrange the pieces of kale on an unlined baking sheet in one layer spread out, do not pile kale on top of other pieces.
- Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.
- Remove the pan from the oven and leave the kale chips on the baking pan for 5 minutes before serving to they can crisp up even more!
- One head is great for my family of four, but if you really love kale consider making a larger batch!